洋葱酱油的制作工艺研究  

Study on the Production Process of Onion Sauce

作　　者：李彩霞[1,2] 刘盈盈 许显莉 冯海生 马世震[1,2] LI Cai-xia;LIU Ying-ying;XU Xian-li;FENG Hai-sheng;MA Shi-zhen(Northwest Institute of Plateau Biology,Chinese Academy of Sciences,Xining 810008,China;Key Laboratory of Qinghai-Tibet Plateau Characteristic Biological Resources Research in Qinghai Province,Xining 810008,China)

机构地区：[1]中国科学院西北高原生物研究所,西宁810008 [2]青海省青藏高原特色生物资源研究重点实验室,西宁810008

出　　处：《中国调味品》2020年第6期127-129,138,共4页China Condiment

基　　金：青海省企业研究转化与产业化专项(2017-NK-C23);青海省重点实验室发展建设专项(2017-ZJ-Y10);青藏高原特色生物资源工程技术研究中心能力建设项目(2017-GX-G03)。

摘　　要：为确定洋葱酱油的最佳制作工艺条件,以洋葱粉、黄豆酱油为主要原料制作洋葱酱油,考察洋葱粉添加量、浸泡时间、蛋白调味液添加量对洋葱酱油感官品质的影响,确定最优工艺参数,并测定成品的理化和卫生指标。结果表明:洋葱酱油的最优工艺参数为洋葱粉添加量14%,浸泡时间5 d,蛋白调味液添加量7%。在最优条件下制得洋葱酱油中可溶性无盐固形物含量为14.20 g/dL,全氮含量为1.10 g/dL,氨基酸态氮含量为0.67 g/dL,致病菌未检出。制得的洋葱酱油口感香甜,具有洋葱的特有风味,具有极大的食用价值和市场前景。In order to determine the best production process conditions of onion sauce,take onion powder and soybean soy sauce as the main raw materials,investigate the influence of the additive amount of onion powder,soaking time and the additive amount of protein flavoring liquid on the sensory quality of onion soy sauce,determine the optimal process parameters,and detect the physicochemical and hygienic indicators of finished products.The results show that the optimal process parameters for onion soy sauce are as follows:the additive amount of onion powder is 14%,the soaking time is 5 d,and the additive amount of protein flavoring liquid is 7%.Under the optimal conditions,the soluble salt-free solid content is 14.20 g/dL,the total nitrogen is 1.10 g/dL,and the amino acid nitrogen is 0.67 g/dL in onion sauce,the pathogenic bacteria are not detected.The onion sauce has sweet taste,unique flavor of onion,great edible value and market prospect.

关 键 词：洋葱 酱油 工艺 感官 氨基酸态氮 

分 类 号：TS201.1[轻工技术与工程—食品科学]